Bulgogi-esque Grilled Ribeye

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This did smoke; use the exhaust fan if you have one.

Quick, Easy, Kind of Korean

It may be grilling season, but sometimes it still seems a little too time-consuming or wasteful to fire up the outdoor grill when you’re cooking for one or two people. For nights when I just want dinner to happen quickly, but I also want it to have char marks and smoke, I’m loving our new slab of cast iron. It’s smooth on one side—good for pancakes and eggs—and ribbed for your charring pleasure on the other, as you can see above.

I grabbed this recipe off Slashfood for something reminiscent of bulgogi. Standard Asian marinade—soy sauce, rice vinegar, ginger, garlic, sesame oil, sugar, black pepper, green onion. Hard to go wrong there. I might add some red pepper flakes next time. And then, instead of having a butcher cut the steak into thin strips or freezing and then cutting the steak, I just bought a 1-lb ribeye, marinated and grilled it whole and sliced it after resting.

the thinner end turned out about Medium the thicker end was Medium Rare, verging on Rare

I turned the burners up as high as they’d go about 10 minutes before cooking and cooked the steak for 5 minutes on each side, accompanied by thick slices of onion that had also been marinated. Then I rested the meat for 5 minutes before slicing it against the grain. We ate the meat and onions together, wrapped in romaine leaves with Sriracha. Totally inauthentic. Totally delicious.

I know--wrong kind of lettuce, wrong kind of hot sauce, wrong way to do the meat. Whatever, it tasted awesome.

Recipe: Bulgogi-ish Ribeye (adapted from Slashfood)

Ingredients

  • a steak or two—something like ribeye or flank steak (you probably want about 8 oz per person, scale up the marinade if cooking for more than 4 people)
  • one large white or yellow onion
  • optional garnishes: lettuce leaves, hot sauce, steamed rice and pickled things

For marinade:

  • 1/4 cup soy sauce
  • 2 Tablespoons sesame oil
  • 1 Tablespoon rice wine vinegar
  • 1 Tablespoon sugar
  • a thumb-sized knob of ginger, peeled and minced
  • 4-5 cloves of garlic, minced
  • one green onion, minced
  • a pinch of black pepper
  • 1/2 teaspoon red pepper flakes, cayenne powder, or Sriracha (optional)

Method

1. Whisk together the marinade ingredients and pour the mixture into a zip-top bag or other container large enough to accommodate the meat. Slice the large onion thickly and place the steak and onion slices in the marinade. Toss and turn or shake to cover and let sit for at least 30 minutes or refrigerate up to 8 hours or overnight.

2. Get your grill or broiler hot. Put the steak and onions on and let cook for 5 minutes. Turn both the steak and onion slices once and cook 5 minutes more on the other side. For a typical cut, that will turn out mostly medium rare (or, for uneven thickness, a range between medium and rare). Cook more or less if you like it more or less done. For thicker cuts, cook to 125 F in the middle for rare, 130 F for medium rare, 140 F for medium, 150 F for medium well, and 160 F for well). Or use the finger test.

3. Let the steak rest for 5 minutes, and then slice thinly against the grain.

4. Serve with garnishes.

You really need an Amazon

You really need an Amazon affiliate link for photos like that. I feel a desperate need for a cast iron griddle now.

I'll consider it.

Although I don't think it'll really come up all that often. And I feel a little squicky about using the blog for profit, however minimal.

Highly recommended if you get a cast iron griddle: the Lodge long-handled nylon bristle brush. They can be kind of a bitch to clean.

Thank you very much for

Thank you very much for posting and sharing this great article. It is so interesting. - Chinese Comments

Hey there, thanks so much

Hey there, thanks so much intended for expressing this Bulgogi-ish Ribeye recipke. how to correct prospect That looks along with appears good. I sooo want to get ready this particular Bulgogi-ish Ribeye as quickly as possible. Along with I'm planning to take a look at this slashfood internet site as well!

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@Ryan: I have a similar one

@Ryan: I have a similar one that's made of aluminum. It doesn't hold the heat as well (obviously) but is great for quickly defrosting frozen items. The aluminum will suck the cold out of whatever you're trying to defrost. =) I'll look at mine to see what brand it is.

@Margot: do you guys have a gas grill or charcoal only? I ask because there doesn't seem to be any sense in creating so much heat, in the house, during the dog days of Summer. Use that grill and keep the heat outside (where it belongs)! =D

Charcoal only

and fortunately we seem to have missed most of the dog days while in France, where it was mostly cold and rainy.

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@Ryan: Chef's Design made in

@Ryan: Chef's Design made in Wisconsin. I want to say it came from Williams Sonoma but it was a wedding gift so I'm not sure.

@Margot: Sorry to hear the weather wasn't so hot (no pun intended) in France. Hopefully, you're right and the mega-heat is gone for this summer.

Hi Your Bulgogi-ish Ribeye

Hi
Your Bulgogi-ish Ribeye looks tasty
You can submit your Bulgogi-ish Ribeye pics on http://www.foodporn.net It is a food photography site where members can submit all food pictures that make readers hungry :)
I am already hungry to see your Bulgogi-ish Ribeye photo btw, LOL

missing my Siracha, cast iron griddle, and rice wine vinegar...

Oh the timing of seeing this post is just cruel :) ... missing good Asian foods sooo badly that I ate Pad Thai two nights in a row in the capital (mainly stick to the basic because the other menu items can be touch-and-go).. now back to Pecs where even that is impossible to come by and the only option from cuisines east of Istanbul seems to be greasy Chinese fast-food joints with sauces so thick and magyarized I don't even try anymore.

I might pick up some good chili sauce and rice vinegar when I move next month and see what i can do in a pan. Worth a try, I guess. And I can look forward to trying this out properly when I'm reunited with real kitchen equipment.

xo from hungary.

Hey, thank you so much for

Hey, thank you so much for sharing the Bulgogi-ish Ribeye recipe. how to fix outlook It sounds and looks good. I would love to prepare this Bulgogi-ish Ribeye as soon as possible. And I am gonna take a look at the slashfood website too!

I like this article. It is

I like this article. It is really good. We ate the meat and onions together, wrapped in romaine leaves with Sriracha. Totally inauthentic. Totally delicious. Great blog article about this topic, I have been lately in your blog once or twice now. I just wanted to say hi and show my thanks for the information provided. CSI: NY Seasons 1-9 DVD Box Set | Walt Disney’s 100 Years Of Magic 164 Discs DVD Box Set | Walt Disney’s 100 Years Of Magic 172 Discs DVD Box Set | Chuck Seasons 1-5 DVD Box Set | monster beats by dr dre headphones | Cheap monster beats headphones

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